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Bologna Manufacturers 

AND 

Pork Packers. 



By F. W. A. SCHNEIDER, 

U. S, Meat Inspector. 



<>g§g^ gaBi ^g^ 



POPYI^IOHT. 



Passaic, N, J., City Record Print. 

O. S. Freeman. 

1907. 



LIBRARY of CONGRESS 

Uiit jiJixs .-(eteived 

CLASS /^ AAC. No. 
COPY 8. ' 






7-16'/^ 



HINTS FOR BOLOGNA MANUFACTURERS 

AND PORK PACKERS. 

By F. W. A. Schneider, 
U. S. Meat Inspector. 

According to the Act of Congress of June 30, 
1906, all meat food products have to be free from 
drugs, chemicals, or dyes. No coloring matter 
shall be used in any preparation of human food. 
To comply with this law, more experience, care 
and cleanliness is necessary to manufacture a good 
product. 

Especially the manufacturers of Bolognas. 
Sausages, etc., are compelled by the new law to 
produce an article equally as good as in former 
years, without the aid of coloring matter. 

The publisher of this book will endeavor to ex- 
plain all the manners and methods for result to 
have a nice Bologna and meat food product. 

The principal part in manufacturing bolognas 
is to have your machinery in good order. The 
knives must always be sharp and the plates in 
good condition. The manufacturer should be care- 
ful that his meats will never get hot by chop- 
ping them. The cooler the meat is kept, the more 
water it will take. 

To make bologna, especially Frankfurters, al- 
ways prepare bull beef 24 to 48 hours beforehand, 
having a temperature of 38 to 42 degrees. 

Never have the temperature less in winter or 
summer. 

3 



To Mix Bologna. 

This is the part of manufacturing that must 
be done with the greatest care. 

To have a nice bologna the bull meat must be 
chopped very fine, for the finer you chop the meat 
(without getting it hot), the better the bologna 
will look. Always take care in mixing and chop- 
ping that the meat keeps cool, especially with the 
Buffalo or Boss cutter, which is the machine to 
make the meat hot. This machine is the greatest 
improvement, though, when using plenty of ice 
water in mixing. No other machine will force 
so much water into the meats. No other machine 
can come up to the Buffalo or Boss cutter in mix- 
ing Frankfurters, bolognas, or liver puddings, but 
use plenty of ice water in winter or summer. You 
also have to take good care in seeing that the En- 
terprise or Sanders (Enterprise style machine) is 
always in good condition, using always the right 
knife belonging to plate, and have the knife sharp 
and the plate smooth, so that the meat comes out 
of the machine in little pieces. You will spoil the 
best bull meat if your knives and plates don't 
work correctly. 

TABLE. 

To Cook Bologna. 

The cooking of bolognas must be done very 
carefully. In summer, especially, the bologna 
must be cooked thoroughly to prevent it from 
turning green. It always pays to put an expert 
bologna maker to do the cooking, for it is one of 
the principal parts in manufacturing. 
4 



Following is a direction, proved for years to be 
perfect, for cooking bologna: 

Kind Time of Temp, of 

of Bologna. Cooking. Water. 

Thick Bologna 2^-3 hrs 160* 

(according to thickness.) 

Long Bol. ( weasend ) . . . i hr 1 55" 

Long Bol. Beef Mittel 

Casings 40-50 mins 160** 

Round Bologna 20 min 160** 

Frankfurter 8-10 mins 160° 

Smoked Liver Pudding i-ij^ hrs 190® 

(according to thickness.) 

Fresh Liver Pudding. .30 mins 170" 

Blood Pudding 2^-3 hrs 190** 

(Have your water boiling when put in.) 

Head Cheese 45 mins 190' 

Pollnische 20 mins i6o* 

Pr. Ham ^y2-Z hrs 160* 

To Smoke Bolognas. 

This is one of the main things in manufacturing 
bolognas. Especially in summer the bologna must 
be smoked well to prevent it from turning greea 
It is necessary to have a first-class bologna maker 
to attend to the smokehouse. The smokehouse 
must always be hot when you put the bologna in. 
It is a good idea to make a good fire about two 
hours before using the house. All bolognas must 
be smoked slowly at first for about hair an hour, 
which gives the bologna a chance to dry off and 
to turn red. After the bologna is dry, build a 
steady, growing fire till the bologna is done. In 
smoking, watch the fire and see that the draught 
does not drive the fire to one side, leaving one 
side green and burning the other. If this should 
be the case, remove. the fire to the side that needs 
the most heat. Never let the bologna come nearer 
to the fire than about five feet^ If you have too 
much fire, beginning smoking, It will not get any 
color at all. If you do as instruction says, you will 
have a nice color on the bolognas. 

5 



SCALE. 

According to this perfect test, bolognas cost you 
to manufacture, including casings, spices, labor 
and all expenses, as follows : 
Fr. Sausage, cost price of trimmings, 7c.; cost 

price of loo lbs., $8.55. 
Fr. Liver Pudding, cost price of material 35^c. ; 

cost price of 100 lbs. $4.80. 
Smk. Liver Pudding, cost price of material 5c.; 

cost price of 100 lbs. $6.50. 
Bologna, cost price of bull beef 5c.; cost price 

of 100 lbs. $8.00. 
Frankfurter, cost price of bull beef 5c. ; cost price 

of 100 lbs. $8.30. 
Pr. Ham, cost price of extra lean trimmings Be; 

cost price of 100 lbs. $8.75. 
Head Cheese, cost price of pig's head 2 3-4C. ; 

cost price of 100 lbs. $6.20. 
Blood Cheese, cost price of material, 5c. ; cost 

price of 100 lbs. $6.50. 
Pollnische Colbarsci No. 11., cost price of mate- 
rial 5 cents, cost price of 100 lbs. $6.50. 
Pollnische Colbarsci No. i., one third beef and 

two-thirds pork, cost price of 100 lbs. $9.00. 
Bologna No. II., head meat and cow meat, cost 

price of 100 lbs. $7.00. 
Frankfurters No. II., head meat and cow meat, 

cost price of 100 lbs. $7.i5- 
Pr. Ham No. I., cost price of shoulders 9c. ; cost 

price of 100 lbs. $i3-50- 

PORK SAUSAGE. 

Take 100 lbs. of good lean pork trimmings, or 
fresh pork shoulders, chop fine by Enterprise and 
use, for 100 lbs. of meat, 6 oz. of pepper, 3 oz. of 
nutmeg, 2 oz. of sage, 2^/2 lbs. of salt. Put the 
meat and spices into the mixer and use 6-10 lbs. 
of water and mix this all well about eight or ten 
minutes. After this, stuff into narrow hog casings 
or sheep casings. 

Otherwise use Enterprise Machine, coarse plate. 
6 



for chopping pork and finish your sausage on an 
old-fashioned Sander round chopping block. 



Sausage With Beef (Roasting Sausage). 

Use, to 75 lbs. of fresh pork trimming, 20 lbs. 
of good, fresh bull beef; have all the veins taken 
out of the beef and cut all fat off, then run the 
beef through an Enterprise machine and chop it 
very fine, extra fine. After this, put the beef, 
but only the beef, into a mixer or Buffalo cutter 
and mix in all the water the beef can stand. After 
the beef is mixed v/ell, put the 75 lbs. of pork 
trimmings into the mixer and mix beef and pork 
about five minutes. Use the same spices as in 
pork sausage, then stuff in narrow hog casings or 
sheep casings. 

The addition of 5 to 8 per cent of flour is al- 
lowed, but you have to state this on your label, 
"Roasting Sausage — cereal added." 



SMOKED SAUSAGES. 



Frankfurter Style. 

To make nice frankfurters you must have good 
bull beef and fat pork trimmings ; pork cheeks 
would be very good. Take a fresh quarter 
of bull beef, bone and cut all fat off and veins out, 
then cut in pieces and run it through the Enter- 
prise machine, then put it into the mixer and put 
in 2^ lbs. of salt and one-half lb. of saltpeter, 2 
oz. of sugar for 100 lbs. of beef. Also put 10 lbs. 
of water in, and mix well for about five minutes, 
then let the meat run into a box and let it stand 
until the next day. In the summer you must put 
u. couple of pieces of ice into the centre of the 
chopped meat to keep it cool. After 24 or more 
hours, when the meat is thoroughly red, take it 
and choo it ajrain with the Enterprise, then put 
it into a Buffalo cutter and chop and mix in all 

7 



the water you can. One hundred pounds of bull 
meatj handled the same way, will take at least 50 
lbs. of water and ice. Use plenty of chopped ice 
in the Buffalo cutter. If the beef is prepared, 
take 35 lbs. of fat pork trimmings or pork cheeks, 
run through Enterprise, using second plate, and 
mix right into the beef. Have the mixer run- 
ning about five minutes and spice this with all 
the salt necessary, and use, to 100 lbs. of frank- 
furter meat, 3 oz. of nutmeg, i oz. of cloves, 6 
oz. of pepper and one-fourth oz. of garlic. Have 
these spices all mixed in well and the frankfurters 
are ready to stuff in sheep casings. After stuffing 
and linking, hang this in a warm smokehouse, 
have a good hickory wood fire and smoke them 
the first half hour with a small fire, just to make 
them dry. After they dry off, give them all the 
heat they can stand and they will have a nice 
color, if you smoke them as explained. After the 
frankfurter comes out of the smokehouse have a 
kettle with hot water ready, having the water 160" 
temperature. Put the frankfurters into the kettle 
and let them stand five to eight minutes. After 
this, put them in cold water about four minutes, 
take them out and the frankfurters are ready to 
sell. If you do as instruction tells you to, you 
will have a No. One Frankfurter. 

In case that you have too much pork on hand, 
you may use 50 lbs. of pork to 50 lbs. mixed out 
bull beef. If you use this quantity of pork, mix 
less water into the beef. In summer always use 
more pork and less water, to prevent it from turn- 
ing green. 

THICK AND LONG BOLOGNA. 

Take 100 lbs. of boned bull beef, cut fat off, and 
veins out, then run it through the Enterprise, then 
put into a mixer, using 2 lbs. of salt, and 6 oz. of 
saltpeter, and 10 lbs. of water. Mix this well 
about five minutes. Then put it into a box or 
truck and let it stand before using it for bologna 
8 



at least 24 hours. In the summer put ice between 
the meat. After your meat is red entirely, chop 
it again with an Enterprise, then put it into a 
Buffalo cutter or mixer and chop and mix fine. 
Handled thus, the meat takes about 30 lbs. of 
water. But if you use the Buffalo cutter be sure 
to have fine chopped ice in the water because the 
cutter is making the meat hot and when the meat 
is warm it is spoiled. After the beef is mixed 
well and has all the water it can stand, chop 25 lbs. 
of pork trimmings with Enterprise, using the sec- 
ond fine plate for it, and put the pork right into 
the mixer and mix four to five minutes. Then 
spice your meats with pepper, salt, nutmeg and 
garlic. For 100 lbs. of meat, use 6 oz. of pepper, 
3 oz. of nutmeg, and Koz. of garlic. Cut 10 lbs. 
of cooked back fat in little square pieces. The 
best way is to cut it by Speck cutting machine and 
put this into the mixer and mix again five or ten 
minutes and the bologna is ready to stuff in bungs 
or weasends. Then put into the smokehouse and 
smoke one-half hour slowly till they are dr3^ 
Then smoke the thick bologna two hours more by 
a good hot fire. The slunds take out in about i^ 
to 2 hours, but be careful and do not hang them 
too near the fire for the ends will be smoked too 
much then. After smoking, cook thick bologna 
according to size, 2 to 2Y2 hours at 160" tempera- 
ture; slunds one hour at 155° to 160" tempera- 
ture for they will burst if cooked too long. For 
round bologna use a little more water and a little 
more pork. 



Cooked Pressed Ham, Style No II 

Take 100 lbs. of p.xtra lean pork trimming, use, 
for 100 lbs., 2^ lbs. salt, one-half lb. sugar and 
one-half lb. saltpeter and mix the saltpeter and 
sugar v/ell into the trimmings, then take a box 
and put them in iighi, and let them stand for 
three, four or five days, till they are cured 
thoroughly. After the meat is prepared, take good 

9 



bull beef, run it through the Enterprise, mflc with 
salt and saltpeter and let it stand 48 hours, till 
it gets red. After it is red, chop it again, put it 
in the Buffalo cutter and mix it with water but not 
too much. Then put 25 lbs. of this beef into the 
mixer with the 100 lbs. of the prepared pork trim- 
mings and mix it about five minutes and the 
pressed ham is ready to stuff in beef bungs. Then 
hang the pressed ham in the smokehouse and 
smoke with hickory wood about four to five 
hours so that they hve a nice color. But be sure 
and let no air into the casing; have a needle and 
pierce the ham all over before smoking on all the 
places where there is air it will show water. 

After smoking, cook 2^ to 3 hours in water at 
160* temperature. After cooking, put the ham 
under a press. 



Pressed Ham No. i. 

This is a very expensive bologna. Take heavy 
fresh pork shoulders, bone, cut all fat off outside 
and inside. After this, put the lean shoulders 
in a dry salt cure, as follows : For 100 lbs. of 
meat use 3 to 4 lbs. of salt, 3 oz. saltpeter and 8 oz. 
sugar. Have salt, saltpeter and sugar well 
mixed and rub it all around and all over the shoul- 
der, then pack your shoulders very tight into a tub, 
but be sure and use no more salt than direction 
says, for having the meat nice and mild. Hold 
the shoulders in this cure for about ten days. 
Then have beef bungs ready (they must be soaked 
a day ahead) ; now dry the shoulders with a 
clean cloth and stuff into the bungs. Two shoul- 
f rs will make a nice pressed ham bv putting them 
in the bung. You must see that you get the shoul- 
ders packed together tightly. Press them in, leave 
no space in casing. Then tie the bologna up. 
take a needle and stick into the bologna until 
all the air is out. Then tie strings around the 
bologna, about eight strings, each an inch apart. 
Put the strings on very tight for in putting the 
10 



strings on tight all the air will be removed from 
the bologna. Now have boiling water and dip 
the bologna in for about three seconds. This ex- 
periment will take the rest of the air out ot the 
bologna. After this, hang the pressed ham in the 
smokehouse for one night, but do not let the 
temperature be more than no.* After smoking, 
cook your ham according to directions in the 
Cooking Table. After taking them out of the 
kettle, put them under a press and press the 
bologna for about five or six hours. First, press 
easily, for you might burst them if you press too 
hard, but continue pressing them every 15 min- 
utes and presently they will be pressed nicely. 



LOIN HAM. 
Lacks Ham Style. 

Take a nice lean pork loin and cut all the fat 
off and bones out, nice and smooth. Then put the 
loin into a dry salt cure — salt, sugar and salt- 
peter; mix and rub all around the loin; pack the 
loin in a box very tight and hold the loin in this 
cure till it is red thoroughly. Eight to nine days 
are necessary for curing. Four lbs. of salt cures 
100 lbs. of meat. After curing, cut the loin right 
in the center, put one half on top of the other 
and stuff the loin into a beef bung as tight as 
you can. Tie the bung up and string the loin 
nicely. Stick the loin with a needle so that you 
will have no air in the bung, for all the air must 
be out. Hang the loin ham in the air a day be- 
fore smoking. Smoke this ham slowly, and only 
with sawdust till it gets of a golden brown color. 
Smoke for two nights and let it cool off in the 
day before putting more sawdust on the fire at 
night. Temperature no higher than 90°. After 
smoking, it will sell to a delicatessen store. The 
German loin ham prepared in this style brings 
40 cents a lb. 

II 



Pigs' Feet In Vinegar. 

Clean the feet well and then put them into a 
kettle, i8o° temperature, cooking them slowly, 
but have the water not any higher than i8o°. If 
the water gets hotter all the skins will burst. Af- 
ter cooking, put them in cold water for two hours, 
have the water nice and cold, stir them up and 
change the water. In the meantime have vinegar 
mixed with water, put in some allspice and laurel 
leaves, and then put the feet into a case or barrel, 
and put the vinegar over it till the feet are 
covered. Do not let any feet remain out, for if 
they do they spoil. 



Pork Chops In Gelee. 

Take a nice loin of pork, crack the bones well 
about one-half inch apart, then put the loin into a 
nice sweet pickle for about three days. After 
this, take the loin out and hang in a hot smoke- 
house^ smoke one hour, then put the loin into a 
kettle, boil, at i8o° temperature, three-quarters of 
an hour. After this, cut the loin up into chops 
and lay them on a plate or pan and have hot gelee 
ready to put over the chops, just to cover them, 
and put them into the icehouse and let them stand 
until they cool off. If you do as instruction says, 
you will have a delicacy. 

To cook gelee see last recipe. 

Cooked Corned Beef. 

To boil beef rounds, have the water i8o° tem- 
perature. When you put them in have the water 
the same temperature, for one hour, then let your 
temperature sink down to 170' till the beef is 
cooked. A 20-lb. round should cook six hours 
and for each five oounds additional weight figure 
another hour. 

12 



To Boil Hams. 

Have the water 190° temperature. When you 
put them into the kettle, hold this temperature 
about thirty minutes, then let the temperature fall 
to 170° till the hams are cooked. A ten-pound 
ham requires four hours for cooking, a fifteen- 
pound ham requires five hours and an eighteen- 
pound ham cook six hours. If you do as instruc- 
tion says, your ham will be perfect. 

SMOKED LIVER BOLOGNA. 

Braunschweiger Style. 

Take 50 lbs. of fresh pig livers and 5 onions, I 
lb. of salt and run it through the Enterprise, using 
fine plate, but do not have the liver in hot water 
before. Then put the Hver into the Buffalo cut- 
ter or mixer and take 45 lbs. of fat pork cheeks 
and run it through the same Enterprise machine. 
After this put the cheeks in with the liver and mix 
these two substances well. In spices use to 100 
lbs, 3 lbs. of salt, 8 oz. nutmeg, 6 oz. of cloves, 
10 oz. of pepper and 3 oz. of cardamum. After 
having this all mixed well, take 15 to 20 lbs. of 
cooked speck, cut by speck machine in square 
dies and mix the fat in by hand. After this, the 
liver pudding is ready to stuff in hog black guts. 
Have the water boiling when you put the bologna 
into the kettle and cook the thin one-half hour, 
the medium one hour, and the extra thick one 
and one-half hour. After cooking, hang them in 
the smokehouse and smoke with hickory saw- 
dust until they are of a yellow color. 

Fresh Liver Pudding. 

To make fresh liver pudding use fresh pigs' 
heads, clean and cook them. Then take livers, 
slice them and put hot water over them until all 
the blood substances are out. You can also cook 
for the liver pudding fresh pigs' hearts, fresh 

13 



tripe, fresh skins and fresh pigs' lungsT After 
cooking, take the bones out of the heads and 
run all the meat and liver you have, with about 
10 onions and salt, through the line plate of the 
Enterprise. After chopping fine, put the meat 
into the mixer and spice, using for loo lbs., 3 lbs. 
of salt, 8 oz. of pepper, 6 oz. nutmeg, 4 oz. of 
marjoram, and 3 oz. of cloves. Mix about five 
minutes. If the substances you are mixing are 
dry and not fat enough, take about 15 to 20 pounds 
of fat pork cheeks, or back fat, or any fat, and 
run it into the pudding by Enterprise, and have 
it all mixed well. After this stuff it into round 
guts and cook the pudding 25 to 30 minutes at 
165° temperature. Then cool off in ice water. 

Extra Fine Head Cheese. 

Take 75 lbs. of fresh or salt back skins, put 
them into an open jacket kettle, let about 25 gal- 
lons of water into the kettle, so that the skins 
are covered with water. Then turn on steam and 
cook for five hours, till all the gelee is out of 
the skins, and the skins are real tender. Then 
take the seive and take the skins out. Also take 
out the gelee that is left and put it into a tub, 
taking fat off. In the meantime take cleaned 
corned pigs' heads, cook them, but not too tender, 
just so that you can easily remove the bones. Then 
cut the head meat into pieces about two inche? 
long and one-quarter of an inch thick. After cut 
ting all, put into a clean box and cover this all 
with the gelee. Be sure that you put no skins 
into the head cheese, only gelee. Put some pep- 
per and nutmeg between, and mix by hand. Then 
stuff in clean pig stomachs or beef bungs and 
cook at 190° temperature for three-quarters of an 
hour. Take them out of the kettle and put into 
the ice box. Be careful to have the stomachs or 
casings tied up well, or otherwise the gelee will 
cook out into the kettle. 

The skins you may use for Hver or blood pud- 
ding. 

14 



Pan Head Cheese. 

Take fresh beef head meat, cured five or six 
days with sah, saltpeter and sugar. After it is 
nice and red, put it into a jacket kettle and cook 
it real tender. Then run it through the Enter- 
prise, using coarse plate, into a box. After this, 
take two gallons of water for lOO lbs. (out of the 
same kettle in which you cooked the meat) and 
take five gallons of good gelee (the same as you 
used for the head cheese described on preceding 
page). Put the soup, gelee and head meat into 
the jacket kettle again; have it boiling, and then 
fill it in cans. In cooking the skins for gelee have 
some whole pieces of allspice and laurel buy leaves 
put in and cooked with the skins, so as to get a 
clear flavor. 



Colbarci Polluische Bologna No. i. 

This bologna is the favorite bologna of the 
Polish people and if you manufacture this bologna 
as explained you are sure to sell a great quan- 
tity of it, and besides get a good price for it 
Take 25 lbs. of good mixed bologna bull beef, 
and put into mixer. Now take 75 lbs. of good 
lean pork trimmings or pork shoulders and run 
this and a little salt through the Enterprise, using 
coarse plate. Then put this and the beef into the 
mixer, using in spices for 100 lbs., 6 oz. of pepper, 
2 oz. of paprika, 3 oz. of nutmeg, 2^ lbs. of salt, 
4 oz. saltpeter and 4 oz. of garlic, andmix this all 
for about live minutes. Then stuff into nai^row 
hog casing and link them one-half pound apiece. 
This means one pound for a couple. After this, 
hang the colbarci in the smokehouse and smoke 
them thoroughly. This is necessary,^ for you do 
not cook the colbarci. After smoking, put the 
bologna in cold water for about three seconds, 
which prevents it from crumbling. Also be care- 
ful to have no air in the casings. 

15 



Colbarci Polluische Bologna No. 'ii. 

Take 30 lbs. of good mixed thick bologna bull 
beef. Also take plate beef, or any other beef 
trimmings, beef cheeks, or whichever you have 
Run this all through the Enterprise, using coarse 
plate. Also run some fat pork trimmings through 
the same plate. Then put into mixer for 100 lbs.. 
:io fine beef, 70 fat beef plates (coarse), or 
30 lbs. fine beef, 30 lbs. beef trimmings, 20 lbs. 
pork trimmings (coarse). Use in spices for 100 
lbs., 2^ lbs. salt, 8 oz. pepper, 4 oz. garlic and 3 
oz. saltpeter. Mix all this with the meat for 
about five minutes. Then stuff into narrow hog 
casings and link like frankfurters. Also smoke 
like frankfurters. The bull beef should always 
be prepared a day ahead of time with salt and 
saltpeter, so as to give the colbarci a good red 
color. 

Blood Tongue Bologna. 

Use 50 lbs. of good back fat, cook it and cut 
it with the speck machine in square pieces, as 
small as little dice. Also cook 50 lbs. of skins, 
but not too tender; run the cooked skins through 
the Enterprise, using fine plate. Also take 50 lbs. 
of corned pigs' or calves' tongues or use corned 
beef hearts, cook them and cut them in slices. 
After the back fat is cut, take hot water and rinse 
the fat off, so that it shows nice and clear with- 
out lard. After this, put fat and skins in a box, 
but both fat and skins must be Jiot when being 
put into the box. Then put 50 lbs. of fresh pig's 
blood in and also put the tongues in and spice this 
all, using for 100 lbs. 4 oz, marjoram, 3 lbs. salt, 
10 oz. pepper, 4 oz. of the best cloves and 4 oz. 
allspice. After spicing, mix well by hand about 
ten minutes and then stuff into hog stomachs or 
beef bungs. Now have boihng water and put the 
blood pudding into the kettle, but be sure and al- 
ways have the temperature above 185°. Cook the 
bologna about 2l4 or 3 hours, then take them out 
and lay them on a bench till the next day. 
16 



Bockwurst. 

Take a good hind beef quarter (or calf meat), 
bone and cut fat off, take veins out, run it 
through the Enterprise, using fine plate. Run it 
through twice, using three-quarters of a pound 
of salt. Then put the meat into a mixer, or bet- 
ter, if you have it, Buffalo or Boss cutter, and mix 
in all the water the meat can stand. Have the 
water ice cold, for the colder the meat is the 
more water it will take. For loo lbs. bockwurst 
use 10 eggs, putting same into beef or calf meat. 
Then run pork trimmings through the Enterprise, 
second plate, using for loo lbs. 50 lbs. mixed beef 
or calf meat and 50 lbs. of fat pork trimmings. 
Put beef and pork into the mixer, also use in 
spices 2 lbs. salt, 8 oz. pepper, 4 oz. nutmeg, ^ 
lb. chives (chopped fine by knife), Yi lb. parsley 
and mix this all well. Before taking meat out of 
mixer be sure that it is perfect. First make just 
one bockwurst, cook it and hereby find out 
whether the bologna has enough water or not, 
cooking it five minutes at 170° temperature 
(Fahrenheit). By tasting you can tell whether 
the bologna needs more water or not. If so, mix 
more to all the meats. In case you used too 
much water, add 10 lbs. of flour to the meats, mix 
well and see that the bologna binds. After this 
is perfect, put meat in stuffer and stuff into 
sheep casings and link them off like little 
sausages. 

Prima Summer Salami. 

Take a dry, heavy bull hind quarter, bone and 
cut off fat and veins out of the beef. Cut the 
beef in pieces five by five inches each. Then take 
for 100 lbs. of beef 2^ lbs. salt, X lb. sugar and 5^ 
lb. saltpeter ; mix the substances well with the 
beef and let it lay on a bench till the next day. 
Then take good solid pork shoulders, bone and 
cut out fat and veins, cut in pieces like the beef, 
mix with salt and saltpeter and let it stand about 

17 



one hour. In the meantime let the beef run 
through the Enterprise, fine plate, then let beef 
and pork run through together. After the beef 
and pork are chopped, have good hard back fat, 
take off skins and cut the side of the fat in three 
long pieces. These strips cut up in thin slices 
one-sixteenth of an inch thick, 1Y2 by ij^ inches 
square, just Hke a sheet of paper. Use 30 lbs. of 
bull beef, 30 lbs. of pork and 40 lbs. of back fat, 
using in spices as much salt as you think neces- 
sary by tasting, 3 oz. of whole pepper, 7 oz. of 
ground pepper and i oz. of garlic. All this pre- 
pared beef, pork, back fat and spices put on a 
Sanders chopping block, or better, if you have it, 
use an old-fashioned block and cradle knife, and 
start chopping till the fat appears as small as 
coarse barley. Then have beef middle guts ready 
to stuff. Stuff meat in good and tight, so as to let 
no air into the casings. String the bolognas and 
hang them in a good draughty place. Let them 
hang four to six weeks until they are good and 
hard. Then hang them in a cold smokehouse and 
smoke them slowly, but only with hickory wood 
sawdust. Do not let the temperature of your 
smokehouse be above 100° and then your salami 
will be extra fine. 

December, January and Feberuary are the best 
months for making salami. 

Cereval Bologna No. i. 

Take a good heavy bull hind quarter, take out 
bones and veins and cut off all fat. Then cut the 
meat in 5 by 5 inch pieces. For 100 lbs. use 2>^ 
lbs. of salt, 4 oz. of sugar, 6-8 oz. of saltpeter and 
mix these substances well. Then let this all stand 
until the next day. Now take a good heavy piece 
of pork (ham or shoulder), remove bones and 
veins, also cut off fat, cut in 5 by 5 inch pieces 
and mix this meat with salt, saltpeter and sugar 
and let this all stand for fully one hour. Then 
take the bull beef and run it through the En- 
terprise, using fine plate. Now put beef and pork 
18 



together into the Enterprise and chop it pretty 
fine. In this way the beef is chopped twice and 
the pork only once, but in putting the pieces in the 
beef and running both through, the machine mixes 
it pretty fine. Now put beef and pork on a 
Sanders round cutting block, or better, use the 
old-fashioned block and cradle knife. Then take 
a piece of back fat, skin it and cut one side of it 
in three strips. These strips cut in fine pieces. 
Then put this fat on the block with the rest of 
the meat. For lOO lbs. cervelat bologna take 25 
lbs. beef, 30 lbs. pork and 45 lbs. back fat; use 
5 oz. whole pepper, 6 oz. ground pepper, 3 oz. 
saltpeter, 3 oz. sugar. Chop this all till the pieces 
of fat look like heads of pins. Then taste, and if 
it is not salty enough put in as much as neces- 
sary. Then fill in hog bungs, which for 24 hours 
must lay in water so as to become soft and white. 
Then open the bungs and dry inside out with a 
cloth. Then fill as tight as you can, trying not to 
break the bung. After that hang the bologna in 
a draughty place for about four or six weeks, 
but the temperature must not be under 36°. Then 
after six weeks smoke the bologna cold, during 
the night have a small sawdust fire, which must 
die out again towards morning, so that the smoke- 
house can cool off. After the bologna hangs 
there about four days and nights it is ready. Jan- 
uary and February are the best months to manu- 
facture cervelat bologna. Never let the smoke- 
house be any warmer than 80° temperature. 

Farmer Bologna. 

Take 20 lbs. of nice bull beef, cut fat off and 
veins out. Run this twice through the Enterprise, 
using fine plate, then mix it with good ham pickle. 
Mix about 5 lbs. of water into the beef. Then 
have 60 lbs. lean pork trimmings, or the lean 
part of pigs' cheeks ready. Run this through the 
Enterprise, using coarse plate. After that put 
beef and pork into the mixer and use 2^ lbs. of 
salt, 4 oz. of saltpeter, 3 oz. of nutmeg, 7 oz, of 

19 



pepper. 4 oz. of mustard seeds and 2 oz. of sugar. 
Mix this well for about three to five minutes. 
Then stuff into narrow hog casings or beef 
rounds. The beef rounds should weigh one pound 
apiece, the hog casings link like frankfurters, 
but two links instead of one. These must weigh 
one-half pound each. After stuffing, let them 
hang in a draughty place for 48 hours. Then 
smoke them slowly, the temperature not over 
80° for two or three days. Use only hickory 
sawdust. 

Holsciner Style Bologna. 

Take 35 lbs. of beef (bull or cow), cut veins 
out, but let fat on, run it twice through the En- 
terprise, fine plate. Now take 30 lbs. of lean pork 
trimmings, run it through Enterprise, using sec- 
ond plate. Then put beef and pork into a San- 
ders round cutting block and also put 35 lbs. of 
good solid back fat with this all. Of spices use 
2^4 lbs. of salt, 4 oz. of saltpeter, 8 oz. of pepper, 
and 4 oz. sugar. Then chop this till the fat looks 
like wheat corns. Now fill in beef middle guts, 
but be sure to let no air into the casing. Pierce 
with a needle till all the air is out. Then hang the 
bologna in a place with plenty of air, for about 
two weeks, so that they can become good and dry. 

Tf you like the bologna solid, let it hang before 
smoking two months, but do not let the tempera- 
ture be under 38°. If the Holsteiner hangs too 
cold it will turn green. 

Then smoke the bologna under the same regu- 
lations as salami or cervelat. Manufacture this 
bologna only in November, December, January, 
Februarv and March. 



Braunschweiger Mettwurst. 

Take fat plate beef, bone, cut in pieces and 

run it through the Enterprise machine, using fine 

plate. Also take 10 lbs. of good beef suet, and run 

beef and suet through the machine twice. Now 

20 



take fat pork trimmings aud let them through 
the same machine, fine plate. Then put beef, 
suet and pork into the mixer. To make loo lbs. 
of mettwurst use 40 lbs. of beef, 10 lbs. of suet, 
50 lbs. pork trimmings. Spices use 8 oz. pepper, 
2% lbs. salt, 3 oz. sugar, 2 oz. whole pepper and 
5 oz. saltpeter. Mix this well and stuff into beef 
rounds at the rate of one pound apiece. Then 
let them hang till the next day and smoke them 
slowly, but not over 70° temperature. Smoke with 
hickory sawdust about three days, but be sure 
to let 5^our fire go out over night. Smoke only 
in the daytime, then let the bologna cool off. If 
the smokehouse is too hot the bologna will crum- 
ble up. 

In summer just make a small quantity as this 
bologna will only keep in cool weather. 

Summer Mettwurst. 

Take beef cheeks or cow meat, boned, take 
veins out, cut in pieces, put in salt, saltpeter and 
sugar and mix this well by hand. Then let this 
all stand till the next day. Then run it through 
the Enterprise. After this put the meat on a 
Sanders round block and take good back fat, for 
60 lbs. of beef use 35 lbs. of back fat. Put in as 
much salt as necessary, 6 oz. of pepper, 3 k>z. of 
coriander, 3 oz. of saltpeter. ,^, oz. of sugar and 
f oz. of garlic. Then chop this all till the fat 
looks like coarse barley. After this, put it all 
into a stuffer (airtight) and stuff in beef rounds. 
Hang them on smoke sticks and let them hang 
in the air for about two weeks. But the tempera- 
ture should not be under 38°. 

The room in which you hang the mettwurst 
should be dry. Then smoke them slowly with 
hickory sawdust, but do not let the temperature 
go over 70°. After smoking, the bologna is ready 
to sell. 

This bologna must be manufactured only in 
November, December, January, February and 
March. 

21 



TO SMOKE MEATS AMERICAN STYLE. 

After curing, put the hams, shoulders or bacon 
into a soaking tank and soak^them according to 
their mildness five to eight hours. Very salty 
hams you may soak all night. In the summer, 
use cold water and in winter, hot water. 

Change your water while soaking, stir them 
three or four times so that the water has a chance 
to get to all sides of the ham, soaking it thor- 
oughly. After soaking the hams, wash them in a 
warm soda water, string them and hang them in a 
smoke-house. 

Have the smokehouse good and hot when you 
hang the meats in, so that they will dry ofl 
quickly. 

If your house is hot enough when putting the 
meats in all you need is sawdust. 

TO SMOKE MEATS GERMAN STYLE. 

Germany is the leading country for smoking 
meats. All meats smoked in Germany will keep 
twice as long as those smoked in the United 
States. This is because the temperature of their 
smokehouses is never any higher than 80° or 90°, 
also they do not soak their meats as long as they 
do in this country. They never will soak meats in 
hot water or put any soda into them. 

After the hams and bacon is cured nice and 
mild, soak for two hours in cold water. Then 
wash your meats and hang them in a smokehouse 
and make a hickory sawdust fire, but be sure and 
use no wood, and smoke meats during nights, let- 
ting the fire die out during the day, opening the 
smokehouse doors. Never let the temperature be 
any higher than 85° to 90*'. 

Smoke hams and bacon in this way for about 
six to eight days, till they have a nice color. 

Hams smoked in this way will keep five or 
six months. This is the correct way of smoking 
meats. December, January, February, March and 

22 



Aoril are the best months to smoke these meats. 
You can eat the hams smoked in this style raw 

I would not advise any one to smoke meats thus 
in summer. In summer smoke them quickly to 
prevent them from turning sour and protect them 
against flies. 

MEAT CURING. 

America is the leading country for curing meats 
in mTd"ess and sweetness. But in summer they 
have quite a few marrow sour hams and to pre- 
vent tlis the hogs should rest at least 24 hours 

""^'tZ ^SWifcuring is^ that the meats 
are well cookd Lfore curing. The temperature 
for chilling meats should be 30 w 30 .• , 

If vou have no place as cool as required, chill 
the ifams with ice'and water, until the tempera- 
ture is 36° to 38°. 

Pickle And Temperature. 

Pickle should not be over 70° strong, according 
to pickle tester. 

Pumping Pickle. 

To pump hams or shoulders use pi^^^^^o' 
strong according to tester. Put into this pickle 
for lach gallon H lb- of brown sugar and 
Mlb'sa'ltplte. The brown sugar will give the 
meat a golden color after smoking. This pickie 
Tsonhfor pumting. Some firms use molasses for 

^■°FourTounds of salt is sufficient to cure .» 
pounds of meats. 

23 



Sweet Fickle Hams In Tierce. 

By pumping hams with pumping pickle, pump 
into each joint bone one good struck. Take 285 
lbs. of well cooled hams, put them in clean tierces. 
First row, shanks up ; second row, shanks down. 
The last row, bottom end up, so when you open 
the tierce 5'ou will have a nice view of the hams. 
Put also between the hams 25 lbs. of salt, 3 lbs. of 
brown sugar and 34 lb. of saltpeter. After this, 
copper the tierce up, fill with water and roll your 
tierce so that salt, sugar and saltpeter dissolve. 

The pickle is now about 75° strong. Now bring 
the tierce into a room having 38° to 42° tem- 
perature. Roll tierce after ten days, also after 
twenty days. A ten-pound ham requires 35 to 40 
days for curing. Twelve pounds and over will be 
cured in 50 days. 

Follow instructions closely apd your hams will 
be perfect. 

Sweet Pickle Hams In Tanks. 

After pumping hams, have a clean tank ready; 
sprinkle salt at the bottom of the tank. Now lay 
one row of hams and sprinkle salt, saltpeter and 
sugar over these hams (figure for 100 lbs. 3 lbs. 
of salt, Y'l lb. saltpeter and VA lbs. brown sugar.) 
Fill your tank thus, all the way, but be sure to 
put the salt, saltpeter and sugar over each row. 
If your tank is filled, cover it over with boards, 
put something heavy on boards, so that when the 
pickel is put over the hams cannot move. The 
ham nmst always stay under pickle. The pickle 
must be 70° strong when you put it over the hams. 
Shift the hnms in ten to twenty days, so that the 
top ones will go to the bottom. The same pickle 
must always be over the hams. Leave hams in 
tank about 35 to -^^o days for a ten-pound ham. 
For a larger ham allow 50 days. The tempera- 
ture should be 38** to 42°. If there is any foam at 
the top of tank, be sure and remove it. 
24 



To Cure Hams, V/estphalia Style. 
Prima-Prima. 

Pick out for this purpose hams from 12 to 16 
lbs. heavy. See that the hams have good solid red 
meat and good solid fat. (Chill them to 36° or 38° 
temperature.) Take the rump bone out. Cut 
short shank, make three cuts on back of ham, 
right in the center, each cut being about two 
inches apart. (This gives the salt a chance to get 
into the ham.) Now stuff the ham with salt, 
saltpeter and sugar. Stuff in shank, with a tong 
used to stuff hams. To stuff one ham you need 
2 oz. salt, I oz. saltpeter and i oz. brown sugar. 
To cure 100 lbs. of hams use 4 lbs. salt, V^ lb. 
saltpeter, ^ lb. sugar. Mix this all well. Take 
the hams and rub the substance all around the 
ham and rub in as fast as you can and all ovei 
the ham. Now pack these hams in a tank or 
box just as tight as you can. Sprinkle over each 
row a handful of salt. After the hams are m 
the tank, cover them with boards and put some- 
thing heavy on top to press hams. After two days 
look at them and see if there is pickle ^enough. 
Then put some more pickle over them 70° strong. 
Shift hams in 10, 20 and 30 days. They are cured 
thoroughly in 50 days. After curing, soak them 
for four hours in cold zvatcr (no soda in the 
water), string them and hang them for 24 to 48 
hours in a draughty place. After the hams are 
dry, hang them in the smokehouse, have a hickory 
sawdust fire at night. Open the smokehouse doors 
during the dav, which gives the hams a chance to 
cool off during the day. Smoke the hams about 
eight days at 80° temperature, till they are of a 
golden brown color. 

Put these hams up in December, January and 
February only. The hogs must rest before 
slaughtering. 

Do not pump these hams with the pickle pump. 
The ham gets porous by pumping and the ham 
turns green on the inside if you do. If you do as 

25 



instruction explains, the hams will keep a year. 
These hams are only to eat raw and for deli- 
catessen use. 

Sweet Pickle Bellies. 

After the bellies are chilled, have a tank ready; 
sprinkle salt on the bottom and put in one row of 
bellies. Then throw salt, saltpeter and sugar 
over this row, Rising for ico lbs. bellies 3 lbs. of 
salt, Yi lb. saltpeter and H lb. sugar. Continue this 
till the tank is filled, but do not forget to put the 
salt, saltpeter and sugar over each row. Then 
cover with boards, put something heavy on top so 
that the bellies cannot move and put pickle 70* 
strong over this all ; 80° is the strength of the 
pickle in summer only, 70° are necessary for the 
pickle in winter. Be sure that the pickle covers 
the bellies. Seven to nine pounds cure 18 days ; 
nine to fourteen pounds cure 20 to 25 days. 



To Cure Beef Rounds. 

Take all bones out and after your rounds or 
bottom rounds are chilled well, pump the rounds 
on three or four different places with pumping 
pickle. After pumping, pack them in tierces or 
tanks: put salt, saltpeter and sugar between, also 
put pickle over them 70° strong. The bottom 
rounds cure 30 days, the whole rounds cure 
50 to 60 days. Shift your beef in 10 and 20 days. 
The temperature should be 38° to 48° for curing. 
The rounds must be in good condition before put- 
ting them in pickel, for if they are slimy on the 
outside, they will look rusty after pickling and by 
cooking, the fat of the rounds will show red and 
rusty. 

Sweet Pickle Shoulders and Californias. 

Cure the shoulders and Californias in the same 
way as the sweet pickled hams, 20 to 30 days, ac- 
26 



cording to weight of shoulders. Pump the shoul- 
ders in the joint bones. Shift them in ten days, 
once is sufficient. Temperature to cure 38° to 42°. 



Pigs' Heads. 

After your heads have been split, chill well and 
use second-hand ham or bellies pickle and put 
your heads in. Sprinkle salt and saltpeter over 
each layer, then put pickle over them 80° strong. 
If you need them, )-ou may take them out of the 
pickle in three or five days. Always try to sell 
the heads as quickly as possible for they do not 
keep well. 

Jowls. 

Cure jowls the same way, but do not use them 
before eight or ten days. Temperature must be 
always 38° to 42°. 



To Cure Prima Bellies German Style. 

These bellies must be assorted. Only the best 
material should be used for this extra fine bacon. 

Trim the bellies square (eight to nine pound 
bellies being the best size), also use no milky ones. 
Remove the ribs just as smoothly as you can, 
flatten them with a club and chill them well. Now 
have a small box with salt, saltpeter and sugar 
ready, mix well. (Figure for 100 lbs. bellies 4 
lbs. of salt, Y-i lb. sugar and ^ lb. saltpeter.) Rub 
all sides of bellies with this by hand. Then pack 
these bellies in a tank, packing them just as tight- 
ly as you possibly can, one on top of the other, till 
the tank is filled, and you are sure that there is 
no more space in the tank, because you put no 
pickle over this, the pickle should form itself. If 
you have your tank filled with bellies, for instance, 
300 lbs., use no more than 12 lbs. of salt. Cover 
your bellies with boards and put something heavy 
on top. 

27 



Look at them the next day and if there is no 
pickle, put some over them about 70° strong. 

Shift bellies into another tank in ten days, hav- 
ing the bottom ones on top. After 20 days take 
bellies out, soak them four hours in clean water, 
but use no soda. Then string them and hang 
them in a draughty place for 24 hours. Then 
smoke the bellies in Westphalia style. The smoke- 
house temperature must be less than 90°. Smoke 
the bellies thus in January, February and March. 

In summer smoke them quickly to prevent them 
from getting sour. 

Curing temperature should be 38° to 40°. 

Pigs* Tongues. 

After your pigs' tongues have been washed well, 
put them in tierces or tanks and put salt, sugar 
and saltpeter over them; also put good second- 
hand ham or bellies pickle over them. Stir the 
tongues up three or four times, for if they lie 
tight together no pickle will get between them and 
they will spoil. The pickle should be 70° strong. 
In eight or ten days your tongues will be cured. 



Corned Beef (Plate). 

After your plates have been chilled well, take a 
whole plate, cut brisket off and split navel and 
plate. Crack brisket and navel, then sprinkle salt 
and saltpeter on bottom of tank or tierce and put 
one layer of beef in. Sprinkle salt and saltpeter 
over this layer and pack another layer of beef in. 
Sprinkle salt and saltpeter over each layer till 
your tank is filled. You may use rock salt for this 
purpose. Now put pickle on beef 80° strong. Hold 
your beef in pickle for 18 or 20 days. If you want 
it for export, leave it in 25 days, for it must be 
cured thoroughly before bringing it to a hot cli- 
mate. Temperature to cure should be always 38' 
to 42°. 

28 



LARD COOKING, 

Prima Rendered Leaf Lard. Premium Open Ket- 
tle Rendered Leaf Lard. 



To cook this lard you must have an open jacket 
kettle with stiroperator. 

To get the finest of lard, use only leaf lard. 
Run leaf lard through Enterprise, using coarse 
plate. Then put it into the open jacket kettle; put 
at bottom of the kettle about 15 lbs. of rendered 
lard. As soon as you put the leaf lard into the 
kettle turn steam on and have the stirrer working. 
Fill the kettle about three-quarters of the way, for 
if you fill it more and the lard starts to boil, it 
will run out. Now cook the lard about three 
hours (temperature 190°). Then stop steam and 
let lard run through a seive out of the kettle into 
a cool operator. Then stir the lard until it is cold. 
Then fill in three, five or ten pound tin pails. Five 
per cent, sweet lard stearine is allowed to be put 
into the lard. This stearine will give the lard a 
hold in summer and prevent it from melting. 



Pure Steam Lard. 

To cook pure steam lard use sweet, clean, clear 
hog fat ; put into a tank, close tank, and cook with 
40 lbs. of steam pressure about six hours. In 
case you use 50 lbs. pressure, cook four and a half 
to five hours. Then stop steam, after three hours 
open the tank and let lard run out to a cool ship 
with stirrer ; have the stirrer working till the lard 
begins to get thick and then let it run into a tierce 
or tub. The addition of five per cent, sweet lard 
stearine is allowed to be put into the lard. This 
stearine will give the lard a hold in summer and 
prevent it from melting. 
29 



Tallow. 

For tallow use beef fat, bones and all scraps. 
Cook in tank, the same way as you would cook 
lard. 

Compound Lard. 

To compose loo lbs of Compound Lard you 
may use 34 lbs of pure rendered steam lard, 
15 lbs. of sweet oleo stearine, 18 lbs of rendered 
tallow. 33 lbs of refined cotton seed oil, or 

41 lbs of pure rendered steam lard, 41 lbs of 
refined cotton seed oil, 18 lbs of sweet oleo 
stearine. 

Put this into an open jacket kettle with stirer 
(no live steam must come in contact with the 
product) and cook by 40 lbs steam for about 2 
hours. Then stop steam and after one hour let 
lard run into a cool aperatur with stirer Have 
stirer working till lard begins to show white. 
After this fill in tops or cans. You must state 
substance used for this compound lard on label 
or tops, for instance: "Compound Lard — Sweet 
Oleo Stearine and Cotton Seed Oil." 

To Cook Gelee or Aspic. 

Take nice, clean back skins, cut all fat off so 
that you have only the real skins left, for if there 
is any fat left the gelee or aspic will not be good. 
Wash the skins well and put them into a jacket 
kettle. Cover the skins with clean water (use for 
one pound of skins one quart of water), add to 
this some whole allspice, a couple of laurel leaves 
and some salt. Turn on steam and boil the skins 
for four hours steady. Be sure to cook all the 
gelee out of the skins. Then take a stirrer and 
take out all the skins and then let the gelee run 
through a cloth into a box or tub. After this, 
take a dipper and fish all the fat off the gelee. Do 
this three times before using it. The gelee^ must 
be nice and clear. In case the gelee or aspic has 
not got a golden color, you may add brown sugar 
extract, which gives it a nice color. The skins 
that are left can be used for head cheese, blood 
cheese or liver pudding. 
30 



RECIPES. 

Following recipes can be bought from the pub- 
lisher of this book for 15 cents apiece : 

1. Prager Style Ham. 

2. Kassler Style Loin. 

3. Veal Ham. 

4. Smoked Salmon. 

5. Goose Breast. 

6. Imitation Goose Breast. 

7. Pigs' Roulade. 

8. Beef Roulade. 

9. Veal Roulade. 

10. Braunschweiger Style Cervelat. 

11. Cervelat from Goose Meat. 

12. Gottinger Style Cervelat. 

13. Dresdener Style Appetit Sausage. 

14. Thiiringer Style Knackwurst. 

15. Hunter Bologna. 

16. Vienna Style Bologna. 

17. Miinchener Briihwurst. 

18. Augsburger Bockwurst. 

19. Calf Meat Bologna. 

20. Fraustadler Wiirstchen. 

21. Frankfurter Bratwurst. 

22. Cooked Westphalia Style Mettwurst. 

23. Cooked Bremer Mettwurst. 

24. Thiiringer Roasting Sausage. 

25. Bockwurst, Miinchener Style. 

26. Niirnberger Glockly. 

27. Bayrische Wollwurst. 

28. Strassburger. 

29. Triiffel Liver Pudding. 

30. Tongues Liver Pudding. 

31. Braunschweiger Sardellan Liver Pudding. 

32. Farmer Liver Pudding. 
T,S. Thiiringer Liver Pudding. 

34. Hildesheimer Liver Pudding. 

35. Frankfurter Liver Pudding. 

36. Tongue Bologna. 

37. Nord German Pressed Bologna. 

38. Thiiringer Rothwurst. ; . . 

31 



39- Bremer Pinkel. 

40. Pressackel. 

41. Brain Bologna. 

42. Goose Liver Roulade. 

43. Galantine from Pheasant. 

44. Galantine from Partridge. 

45. Galantine from Goose. 

46. Galantine from Turkey. 

47. Pigs' Heads Roulade. 

48. Stuffed Pigs' Head. 

49. Stuffed Pigs. 

50. Siilze. 

51. Ox Lips Salat. 

52. Goose Liver Pudding. 

53. Goose Triiffel Liver Puding. 

54. Tayler Style Hams. 

Koscher Meats and Bolognas. 

1. Roast Beef. 

2. Beef Roulade. 

3. Smoked Beef. 

4. Corned Beef. 

5. Corned Ox Breast. 

6. Veal Ham. 

7. Beef Hams. 

8. Smoked Ox Breast. 

9. Calf Breast Roulade. 

10. Calf Roulade with Tongues. 

11. Imitation of Goose Breast. 

12. Cervelat Bologna. 

13. Salami Bologna. 

14. Plock Bologna. 

15. Vicane Sausage. 

16. Frankfurter Sausage. 

17. Paprica Sausage. 

18. Krakauer Sausage. 

19. Knask Sausage. 

20. Appetite Sausage. 

21. Polish Mettwurst. 

22. Garlic Bologna. 

23. Lyauer Bologna. 

24. Morsadella. 

32 



25- Calf Meat Sausage. 

26. Liver Pudding. 

27. Triiffel Liver Puding. 

28. Tongue Liver Pudding. 

29. Pressed Head. 

30. Siilze. 

31. Goose Breast Smoked. 

32. Goose Leg Smoked. 

33. Goose Liver Pudding. 

34. Goose Liver Pudding with TriiffeL 

35. Paprika Speck. 

36. Ox Lips Salat. 



33 



iVIAR 27 190? 



INDE^X. 



To Mix Bolognas, 


Page 4 


To Cook Bologna, - - . 


(( 


4 


To Smoke Bolognas, 


u 


5 


Scale, 


ii 


6 


Pork Sausage, . - _ 


u 


6 


Roasting Sausage, . . . 


ii 


7 


Frankfurter Style, 


ii 


7 


Thick and Long Bologna, 


ii 


8 


Cooked Pressed Ham, 


a 


9 


Pressed Ham, No. 1, 


a 


10 


Loin Ham, . . - 


ii 


11 


Pigs Feet in Vinegar, 


a 


12 


Pork Chops in Gelee, 


a 


12 


Cooked Corned Beef, 


ii 


12 


To Boil Hams, 


a 


13 


Smoked Liver Bologna 


a 


13 


Fresh Liver Pudding 


a 


13 


Extra Fine Head Cheese, 


a 


14 


Pan Head Cheese, 


ii 


15 


Colbarci Polluische, No. I, 


ii 


15 


" " Bologna, No. H 


a 


16 


Blood Tongue Bologna, 


a 


16 


Bockwurst, . _ . 


a 


17 


Prima Summer Salami, 


a 


17 


35 







Cereval Bologna, No. 1, - Page 


18 


Farmer Bologna, ... 




19 


Holseiner Style Bologna, 




20 


Braunschweiger Mettwurst, 


(< 


20 


Summer Mettwurst, ... 




21 


To Smoke Meats American Style 




22 


" « " German " 




22 


Meat Curing, 




23 


Pickle and Temperature, 




23 


Pumpking Pickle, 




23 


Sweet Pickle Hams in Tierce, 




24 


" <« « " Tanks, 




24 


To Cure Hams, Westphalia Style, - 




25 


Sweet Pickle Bellies, ... 




26 


To Cure Beef Rounds, 




26 


Sweet Pickle Shoulders and Calif ornias 




26 


Pigs' Heads, . . - - 




27 


Jowls, . . - - 




27 


To Cure Prima Bellies, German Style, 




27 


Pigs' Tongues, .... 




28 


Corned Beef, - - - 




28 


Lard Cooking, .... 




29 


Pure Steam Lard, . . . 




29 


Tallow, 




30 


Compound Lard, 




30 


To Cook Gelee or Aspic, 




30 


Recipes, . . . . 


31-33 



36 



